* In an ovenproof skillet heat 2 tbls of olive oil on medium heat. With skin side down, cook chicken til evenly browned, if using chicken breast lightly brown chicken on both sides but are not fully cooked. This may take about 15-20 minutes. Remove and place on a plate.

* While chicken is cooking, prep the remaining ingredients: Slice garlic cloves or roughly chop, remove fennel fronds (save for later) til you just have just the bulbs left and slice bulbs, slice shallots, wash cherry or grape tomatoes or slice Roma tomatoes, have olives ready in a small bowl and slice ½ half of lemon.

* Cut baguette into bit size crouton pieces, place in a bowl and drizzle olive oil and lightly add salt and pepper. Set aside.

* In the same skillet, heat 1 Tbsp olive oil on medium high heat. Cook, stirring occasionally til the fennel just begins to soften, about 5 minutes. Season with salt and pepper and remaining crushed fennel and coriander seeds. Remove from heat and add tomatoes and olives to the skillet along with chicken pieces.

* While chicken is roasting, finely chop reserve fennel fronds (feather like greens) until you have about ¼ or more cup, in a bowl add juice from ½ of lemon, chopped fennel fronds, salt and pepper and about ¼ cup of olive oil.

* When chicken is done roasting, remove and Add in arugula, kale or spinach and gently mix in and cover with foil. Place season baguette cubes on a baking sheet and roast til just brown. When done, gently stir into chicken dish, and drizzle fennel lemon oil mixture over chicken and serve.